Halloumi, courgette, green bean and tomato salad

Halloumi, courgette, green bean and tomato salad recipe

4 ratings

See method

  • Serves 4
  • 5mins to prepare and 5mins to cook
  • 461 calories / serving

Ingredients

  • 3 courgettes, sliced into ribbons
  • 4tbsp extra-virgin olive oil
  • 500g Halloumi Lighter cheese
  • 1/4tsp chilli flakes
  • 90g mixed leaf salad
  • 250g (8oz) green beans, blanched
  • 250g (8oz) cherry or baby plum tomatoes, halved
  • 15g basil, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 1/2tbsp red wine vinegar
  • toasted wholemeal pitta bread triangles, to serve

Each serving contains

  • Energy

    1915kj
    461kcal
    23%
  • Fat

    33g 48%
  • Saturates

    16g 82%
  • Sugars

    6g 6%
  • Salt

    3.9g 65%

of the reference intake
Carbohydrate 6.6g Protein 33.8g Fibre 4.7g

Method

  1. Heat a griddle pan until hot. Drizzle the courgettes with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside. Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side. Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves. Add some courgette slices and 3 pieces of halloumi to each plate.
  2. Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season and drizzle a little over each salad. Serve with triangles of toasted pitta bread.
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